 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Found in the Simple Homemade Fall '09 Flyer. Prep time does not include 1 hour 45 minutes rising time. Ingredients:
1/2 cup water, warm (105f - 115f) |
1 teaspoon sugar |
2 1/4 teaspoons instant yeast |
2/3 cup evaporated milk (regular, 2%, or fat free) |
1/4 cup water, warm (105f - 115f) |
1/4 cup butter, melted |
1/4 cup brown sugar, packed |
2 teaspoons salt |
1 teaspoon vanilla extract |
1/2 teaspoon cinnamon |
3 1/4 cups bread flour |
1 cup dried cranberries |
2 tablespoons butter, melted |
1/3 cup coarse sugar |
Directions:
1. Dough:.
2. Combine warm water & sugar in large bowl. Sprinkle yeast over mixture; let stand until foamy, about 10 minutes.
3. Stir in next 7 ingredients. Add 2 1/2 cups flour, stirring to combine. Stir in additional flour a bit at a time to make a soft dough. Knead 10 minutes by hand on a lightly floured surface or 5 minutes on a mixer on low speed.
4. Place dough in a lightly buttered or oiled large bowl. Cover bowl with plastic wrap and allow to rise until doubled in volume, about 1 hour.
5. Punch down dough on a lightly floured surface. Knead in cranberries. Shape into a flat round about 8 in diametre. Place on a parchment-lined baking sheet. Cover lightly with plastic wrap and let rise until doubled, about 45 mintues.
6. Preheat oven to 375F (190C).
7. Topping:.
8. Gently brush with melted butter and sprinkle with coarse sugar.
9. Bake in preheated oven for 40-45 minutes, or until golden. Remove from baking sheet and cool on wire rack.
10. Tip: If not serving right away, wrap in foil and freeze in a plastic bag. When ready to serve, defrost on counter. Place in preheated 375F oven for 8-10 minutes, serve.
|
|